Microbiological Quality of Organic and Conventional Leafy Vegetables

被引：15

作者：

Merlini, Vanessa Vanderleia ^{[1
]}

Pena, Fabiola de Lima ^{[1
]}

da Cunha, Diogo Thimoteo ^{[1
]}

de Oliveira, Julicristie Machado ^{[1
]}

Rostagno, Mauricio Ariel ^{[1
]}

Costa Antunes, Adriane Elisabete ^{[1
]}

机构：

[1] Univ Estadual Campinas, Fac Ciencias Aplicadas, Limeira, SP, Brazil

来源：

JOURNAL OF FOOD QUALITY | 2018年

基金：

巴西圣保罗研究基金会;

关键词：

UNITED-STATES; SAFETY; FOOD; LETTUCE; BRAZIL; ATTITUDES; GROWTH; FRUITS; WATER;

D O I：

10.1155/2018/4908316

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to assess the microbiological profile of leafy vegetables from organic and conventional farming (n = 70). The microbiological parameters analyzed consisted of aerobic mesophilic bacteria, yeasts and molds, coliforms at 30 and 45 degrees C, and Salmonella ssp. A biochemical identification of the Enterobacteriaceae species was carried out. Some Enterobacteriaceae species were identified in the produce from both farming systems and Hafnia alvei was the most widespread specie observed. Salmonella spp. was not detected in the samples analyzed. The microbial counts for indicator microorganisms were, in general, higher for conventional leaves when compared to those produced by organic farming.

引用

页数：7

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